Everyday Mom's Meals

Sunday, May 9, 2021

Dippy Eggs The Easy Way

What does your family call over easy eggs? I bet many of you just uttered "dippy" under your breath. Yep, our too. In fact, I grew up thinking it was just our family who referred to fried eggs with a runny yolk like that. It wasn't until I was a teenager, working at Bob Evans, that I learned just how many people know what dippy eggs are. In fact, I had lots of customers relieved when they would order and I knew exactly what they were talking about. 

Cooking the perfect dippy eggs in a skillet can sometimes be tricky. While I've almost mastered it over the years, I'm always up for an easier hack. Or in our case, a way for me to actually eat with the boys instead of cooking in batches, and being the last one to sit down. 

While I've made baked omelets and egg bites for a while, these were definitely a game changer! An entire dozen eggs, all cooked at the same time without grabbing the spatula! 

You want to start checking these about 10 minutes in. The whites need to be set, but the yolk still runny. Mine were perfectly cooked about 12 minutes in. The closer you get to 20 minutes, the more like hard boiled they will be. You can absolutely cook them longer if you prefer a yolk that is cooked through. 

I love baking up a batch of yummy muffins, but I also love that my muffin tin can do so much more! Now it can let us all have those dippy eggs we love with no flip needed!

 Baked Muffin Tin Eggs

1 dozen eggs

Canola Cooking Spray

Salt and Pepper

Preheat oven to 350. Spray muffin tin liberally with nonstick spray. Crack eggs into a separate bowl and transfer to muffin tin. Season with salt and pepper. Bake for 10-15 minutes and check. You want the whites set, but the yolks still runny. Around 20 minutes they will be more like hard boiled. Use a butter knife around each egg to remove from tin. 



Shared at Weekend Potluck


Sunday, May 2, 2021

An EMM Update

If you have been an EMM fan for a while now, you will remember a cucumber recipe I posted years ago. Like before I understood how food photos should look! I've shared that recipe numerous times over the life of this blog, but have always wanted to go back to not only update the photo, but also rewrite the recipe to match the tweaks I've added over time. Well, today is the day! 

First, let's talk about lemon extract. Every time I share this recipe, be it online or in person, I always get the "I don't have lemon extract, can't I just use lemon juice?" To be short and sweet, no. 

Believe me, I know how annoying it is to read a recipe and realize you are going to have to buy a "special" ingredient for it. It's one thing to have to add things to your grocery list, but it is a whole other to have to purchase something you are only going to use for one recipe. I try very hard not to write recipes that require specialty ingredients; but there is no way around it this time. 

However, it's not that bad. See, lemon extract is easily found in the same baking aisle at most grocery stores. It will be right there next to the vanilla and almond extracts. Plus, it's not the expensive. I think the last bottle I bought was around $3. Last, your bottle is probably going to last for quite a while, if this is the only recipe you use it for. Since each batch only takes 1 teaspoon, my bottle usually takes me a year to use and I make these a lot during the summer months. 

The extract is made from the lemon rind, where the essential oils are. The flavor is more intense than any amount of juice. You will notice it right away when you take the lid off! Smell that lemon goodness! 

These are a copycat recipe from a Chinese restaurant we used to love. Unfortunately that restaurant has been gone for a while now, but these cucumbers live on! They used to serve these with their lunch specials, along with a chicken wing, egg roll and crab rangoon. Seriously- by the time your entree came, you were almost full from the appetziers. Oh, I miss that place so much! 

These are Alex's favorite way to enjoy cucumbers in the summer, and when gardens are overflowing with them, they are so inexpensive to make too! Our local farmers' market usually has beautiful cukes for less than a buck each. 

I love these for summer too because they can go anywhere, staying fresh in a cooler. Plus, no mayo or sour cream means easier for fun in the sun! They are perfect for picnics, cookouts, backyard barbecues, graduation parties or a burger night on the deck! 

If you enjoy lemon flavored anything, as much as I do, especially in the hot summer months, this recipe needs to be on repeat from now until September!

 Lemon Marinated Cucumbers

3 large cucumbers, peeled and sliced into semicircles

2/3 c. white vinegar

6 TBS sugar

1 tsp. lemon extract

Salt and Pepper

 In a small bowl whisk together vinegar, sugar, lemon extract, salt and pepper. In a large bowl pour dressing over sliced cucumbers. Stir well. Add extra salt and pepper if needed. Cover and chill several hours before serving.  

Shared at Weekend Potluck

Sunday, April 25, 2021

Springtime Lemon Lovers

 Spring has arrived! Okay, last week old man winter reared his ugly head again and gave us 4 inches of unwanted snow, but it melted quickly and this week we have 70s and even 80 in our forecast, so thankfully spring time might just be here to stay!

For me, no other flavor in the world screams spring and warmer temps more than lemon. I love it year round, but this time of year my taste buds crave the freshness and brightness of it in everything from drinks, side dishes, main dishes and of course desserts! 

For this recipe I was looking for a simple noodle side dish for a chicken supper I was having and wanted to cook from my pantry/fridge. I think a lot of us learned to do that more over the past year in the pandemic. Using what we had on hand meant we didn't have to venture to the grocery store, and let us experiment too. 

I would bet many of us have lemon pepper in the back of our spice rack and need more ways to use it! I always have it on hand for an extra flavor boost in dishes, but a little goes a long way so it lasts forever.

In this dish mixing the lemon pepper with fresh lemon juice really takes the flavor to a whole new lemony level. The sauce clings to every single noodle making each one burst with bright, bold flavor. 

These noodles are a terrific side dish with any protein you're making, but we really love them with chicken and fish. The recipe could also be doubled easily for a main dish pasta supper. 

If one of your favorite spring time flavors is lemon too, be sure to save this recipe to add to your menu plan soon! Your taste buds are sure to thank you! 

Lemon Pepper Noodles

1 lb. angel hair pasta

6 oz. cream cheese, cubed

3 TBS sour cream

6 TBS milk

1/4 tsp. onion powder

1 1/2 tsp. lemon pepper

1 TBS fresh lemon juice

2 tsp. dried parsley, extra for garnish

1/4 c. pasta cooking water

3 TBS butter

2-3 cloves garlic, minced 

1/4 c. grated Parmesan/Romano cheese blend

Salt and Pepper 

Cook pasta according to directions. While pasta cooks, in a large skillet melt butter over low heat. Saute garlic in butter for about a minute. Add sour cream and milk. Stir well. Add cream cheese a little at a time, stirring constantly. Season with lemon pepper, onion powder, salt and pepper. Continue stirring until smooth. Add parsley and lemon juice. When smooth, add Parmesan cheese and stir until melted. When pasta is cooked, reserve 1/4 c. cooking water and add to cheese sauce. Mix well. Drain pasta well and add to sauce, mixing well with tongs. Garnish with extra parsley. 

Sunday, April 18, 2021

April Snow

 Spring Break 2021 was beautiful. There were sunny, warm days with temps in the 70s and 80s...and we didn't leave Indiana! We had one of the nicest Easters and Spring Breaks I can remember. We had warmer temperatures than some who traveled for the vacation. I should have known it was too good to be true, or at least too good to stick around.

Two weeks later and we have snow in the forecast. Not just flurries, but from Tuesday night to Wednesday morning they are saying we could get about 3-5 inches. *Insert sobbing sounds here* 

Even saying that out loud makes my heart hurt. I know we live in the Midwest and April can be a tricky month, but come on!

The only good thing about this cold spell coming is it gives me a chance to share this recipe. One that I had made back when it was actually supposed to be cold, saved and thought I would just wait until fall to post it. I know many eat soup year round, but in the blogging world, recipes for it don't perform well in the hot summer months. 

But oh look, Mother Nature has decided to be fickle once again and a super easy, set it and forget it Crock Pot soup is the perfect way to combat her mood swings.

This soup has deep, rich flavor, but only has cook a few hours to achieve it! Be sure to have some crusty bread for dipping too. The broth was made for a chewy baguette.

 Anyone who is rejoicing we have snow coming again better not speak to me. I am beyond ready for warm weather, every day. In fact, if it was up to me, we could actually skip over spring and go right to 85 and HOT...but at this point I would just be happy with not having to dig the snow shovel out of the shed!

 Crock Pot Italian Sausage and Bean Soup

1 lb. mild Italian sausage

2 (15 oz.) cans cannellini beans, rinsed and drained

2 (14 oz.) cans diced tomatoes with basil and garlic, drained

8 cups chicken broth

1 medium white onion, diced

4-5 garlic cloves, minced

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper 

1/4 c. grated Parmesan/Romano cheese blend

6 oz. spinach, large stems removed

Salt and Pepper 

In a large skillet brown sausage with onion and garlic. Transfer to Crock Pot. Add broth, tomatoes, beans, Italian seasoning, red pepper, salt and pepper. Stir well. Cook on low for 3-4 hours. Add cheese and spinach and stir. Cook until spinach is wilted, about 10 minutes. 

Shared at Weekend Potluck

Sunday, April 11, 2021

Steaks On The Grill Potatoes In The Oven

When you're grilling what do you plan for side dishes? Do you try to cook everything on the grill? Do you plan some make ahead things waiting on you in the fridge? Do you let the master griller in your house take care of the main dish while you cook the sides inside? 

I would say I am definitely a mix of all three, depending on the situation and how many I am cooking for. If we are doing a big cookout I will make sure some tasty sides can be prepared earlier in the day so we are only waiting on the burgers and dogs come supper time. But if we are just grilling for the four of us, I am happy to let Mr. E take stand over the hot grill while I am in the comfortable AC taking care of the rest of the meal.

Roasted potatoes are a classic side dish for steak night, and I have many different varieties we enjoy! Crispy Roasted Reds, Garlic Roasted, Fingerlings, Barbecue Roasted....so many more! And now we have one more that I am totally obsessed with! 

These only have 4 ingredients, one of them being optional, and the star is Montreal Steak Seasoning. I always have a bottle on hand because I use it on steaks, chicken, burgers and even in a fantastic dip that is addictive!

For this recipe I chose the baby creamer potatoes. They can be cooked whole, with the skin on, and the seasoning clings to every inch of it while it crisps up on the oven, all while the inside takes tender and buttery. 

If you can't find the creamer variety (or if they aren't in the budget--they can be a little pricey at times) red or gold baby potatoes, quartered would work well too.

We are celebrating the arrival of grilling and cookout season. These simple, but flavorful potatoes will definitely be making an appearance over and over all summer long! 

 Montreal Roasted Potatoes

3 lbs. creamer potatoes

3 TBS olive oil

2 TBS Montreal Steak Seasoning

Dried Parsley

Preheat oven to 400. In a large bowl combine potatoes, oil and seasoning. Toss to coat. Transfer to a large baking pan. Roast for 30-40 minutes until fork tender. Sprinkle with dried parsley before serving.

 Shared at Weekend Potluck